Turkish White Bean Salad (Piyaz)

Elevate simple white beans into an epic salad with freshness and flavor using the ripest sweet tomatoes, pickled red onions, loads of herby parsley, briny salty olives and a healthy sprinkle of lemony sumac all dressed in a toasted tahini dressing!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkish White Bean Salad (Piyaz)


Units Scale


  • 3 tablespoons tahini
  • 1 tablespoon toasted sesame oil
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup or so water (to thin the dressing)


  • 1 can white beans, drained and rinsed
  • 8 campari tomatoes, quartered
  • 1/3 cup loosely packed parsley leaves, torn
  • 1/4 cup pickled red onion slices
  • 810 kalamata pitted olives, halved or quartered
  • 2 teaspoons sumac
  • 48 hard-boiled eggs
  • roasted za’atar sesame pistachios


  1. Add all the ingredients to a large jar for the dressing and shake until smooth – adding more water if desired.
  2. In a large bowl toss together the beans, tomatoes, red onions, olives, and parsley
  3. Plate the salad mixture (3-4 servings) and top with a dash of sumac, a drizzle of the dressing, 1-2 eggs, a sprinkle of the pistachios, and enjoy

Pin This

Keep Exploring

Illustration of shells

let's be friends

Have a Question for Caroline?